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Caramel Filled Chocolate Cookies

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“After making these for my daughter's slumber party last year, I got three phone requests for the recipe the next day.”
READY IN:
1hr 32mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter until creamy.
  2. Gradually beat in white sugar and brown sugar.
  3. Beat in eggs and vanilla.
  4. Combine flour, baking soda, salt and cocoa.
  5. Gradually add to butter mixture, beating well.
  6. Cover and chill at least 2 hours.
  7. Divide dough into 48 pieces.
  8. Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
  9. Flatten each piece slightly and return to refrigerator.
  10. Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
  11. (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
  12. Place 2-inches apart on a greased cookie sheet.
  13. Bake for 8 minutes in preheated 375°.
  14. Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.

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